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Southwestern Bean and Squash Stew

Serves: 6
Preparation Time: 45 minutes
Difficulty: Easy

Ingredients:

1 large onion, chopped
1 each medium red & green pepper, chopped
1 cup carrots, large dice
1 fresh jalapeno chili, minced with seeds
4 cloves garlic, minced
3 Tbsp olive oil
1 - 19 oz can pinto or lima beans
1 - 19 oz can kidney beans
1 1/2 cups tomato juice
2 cups hard variety squash, large dice
2 tsp salt
1 tsp ground cumin
1/4 cup chopped cilantro

Cooking Instructions:

In a large saucepan or Dutch oven, saute onion, peppers, carrot, jalapeno and garlic in olive oil over medium-low heat until onion is translucent and the mixture develops a moistened appearance.

Drain the bean juice into the pan and add the tomato juice, squash, salt and cumin. Simmer, un-covered, for 20-30 minutes or until squash is just tender.

Taste, re-season as desired.

Serving Suggestions:
Serve over rice accompanied by warm corn bread.

Complementary Wines: Beer, Beer: Lager, Beer: Wheat, Cider, Cider: hard

Visit Chef Kevin Wagner- Chef/Owner of Cooking Solutions, teaching, catering and consulting of Bear River, NS. On the web, Chef Kevin provides positive, motivational cooking and nutritional advice on his website and blog.'s website Cooking Solutions.


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